Haemul Pajeon (Korean Seafood Pancake)

🧂 Ingredients

• 1 cup All-purpose flour(Provides structure to the pancake.)
• 1/2 cup Rice flour(Essential for achieving a crispy texture. Glutinous rice flour can also be used for extra crispiness.)
• 1 1/4 cups Water(Adjust for desired batter consistency. Start with 1 cup and add more if needed.)
• 1/2 teaspoon Salt
• 200 g Mixed seafood(A mix of shrimp, squid rings, mussels, or clams. Ensure seafood is bite-sized. Thaw and drain if frozen.)
• 2 bunches Scallions(Trim off roots and tough ends. Cut into lengths of about 4-5 inches (10-12 cm).)
• 1 Egg(Beaten, for binding the batter.)
• 3-4 tablespoons Vegetable oil(For pan-frying. Use a neutral oil with a high smoke point.)
• for serving Soy dipping sauce(Typically a mix of soy sauce, vinegar, and sometimes chili flakes or sesame oil.)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a medium bowl, whisk together the all-purpose flour, rice flour, and salt. Gradually whisk in the water until a smooth, thin batter forms. It should be pourable, similar to crepe batter. Stir in the beaten egg until just combined.

   ⏱️ 5 minutes
2. 2

   Prepare the fillings: Ensure your mixed seafood is bite-sized. If using larger pieces, chop them. Trim the scallions and cut them into lengths of about 4-5 inches (10-12 cm).

   ⏱️ 5 minutes
3. 3

   Heat the pan: Place a large non-stick skillet or cast-iron pan over medium-high heat (around 190°C / 375°F). Add 1-2 tablespoons of vegetable oil and swirl to coat the bottom.

   ⏱️ 2 minutes
4. 4

   Arrange the ingredients: Once the oil is shimmering hot, carefully arrange the cut scallions in a single layer in the pan. Distribute the seafood pieces evenly over the scallions.

   ⏱️ 3 minutes
5. 5

   Pour the batter: Slowly and evenly pour the prepared batter over the scallions and seafood, ensuring everything is coated. The batter should be thin enough to spread and create a delicate pancake.

   ⏱️ 1 minute
6. 6

   Cook the first side: Let the pancake cook undisturbed for about 7-10 minutes, or until the edges are golden brown and crispy, and the bottom is set. You should see small bubbles forming on the surface.

   ⏱️ 7-10 minutes
7. 7

   Flip and cook the second side: Carefully slide a spatula under the pancake and confidently flip it over. Add another tablespoon of oil to the pan if it looks dry. Cook the second side for another 5-7 minutes, until golden brown and the seafood is cooked through.

   ⏱️ 5-7 minutes
8. 8

   Serve: Slide the finished Haemul Pajeon onto a cutting board. Cut into wedges and serve immediately with soy dipping sauce on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For extra crispy edges, ensure the pan is hot and don't overcrowd it. A thin layer of batter also helps.
• ✓Haemul Pajeon is traditionally enjoyed on rainy days, as the warmth and crispiness are comforting.
• ✓Serve with a glass of Makgeolli (Korean rice wine) for an authentic experience.
• ✓Don't overmix the batter after adding the egg; a few lumps are okay.

🔄 Variations

• Kimchi-jeon: Substitute kimchi for the seafood and scallions.
• Vegetable Pajeon: Use a variety of vegetables like onions, bell peppers, and zucchini.
• Meat Pajeon: Use thinly sliced pork belly or beef instead of seafood.

🥗 Nutrition

Per serving